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Balsamic and Herb Quinoa Salad

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Balsamic and Herb Quinoa Salad



Ingredients :

  • 2 cups water
  • 1 cup quinoa
  • 1 teaspoon chicken bouillon granules
  • ½ cup frozen baby lima beans
  • water to cover
  • salt and freshly ground black pepper to taste
  • ⅓ cup slivered almonds
  • 3 Campari tomatoes
  • diced
  • 2 tablespoons thinly sliced scallions
  • 2 ounces fresh mozzarella cheese
  • cut into small chunks
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons almond oil
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons Italian seasoning
  • 2 teaspoons dried basil
  • 1 teaspoon minced garlic
  • ¼ teaspoon salt
  • Methods :

  • Bring 2 cups water, quinoa, and bouillon granules to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Spread quinoa onto a baking sheet and refrigerate until cooled, about 30 minutes. Rinse saucepan.
  • Place lima beans into the saucepan and add enough water to cover beans by 1 inch; season with salt and pepper. Cover saucepan with a lid and bring water to a boil. Reduce heat to medium and simmer until beans are cooked through but still tender, 3 to 4 minutes. Drain water and rinse beans under cold water to stop the cooking process; refrigerate until cool, about 10 minutes.
  • Cook and stir almonds in a skillet over medium heat until toasted, about 5 minutes. Remove skillet from heat and cool almonds to room temperature, about 5 minutes.
  • Mix quinoa, lima beans, almonds, tomatoes, scallions, and mozzarella cheese together in a large bowl.
  • Whisk vinegar, almond oil, olive oil, Italian seasoning, basil, garlic, and salt together in a bowl until smooth; pour over quinoa mixture and stir to coat.
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